3 ms·
One thing that changed the dynamic for me was adding gelatin to store bought stock. I think I originally got that tip from Kenji (who was quoted in the article)
by jghn 4y ago
One thing that changed the dynamic for me was adding gelatin to store bought stock. I think I originally got that tip from Kenji (who was quoted in the article). If not it was definitely from Serious Eats.
It's nowhere near as good as the real deal, but it provides a great effort to value ratio.
- wpm 4y agoYeah the gelatin trick is huge. Store-bought stock/broth does a decent job of tasting like real chicken stock, and then the added gelatin does a decent job of feeling like real chicken stock. It's as close to the real deal as it is probably worth to the home cook. I recently made a huge batch of beef stock and turkey stock over the same two days. After skimming the fat, all the filtering, heating and cooling, and portioning, then freezing, I hit me that while this stock is damn good, I had spent an absolute shitton of money, burned a bunch of fossil fuels, spent a bunch of electricity, and a lot of time, for a couple quarts of stock. A quart of kitchen basics low sodium and two packets of Knox gelatin get me 80% of the way there for fractions of the cost and time.
- twoodfin 4y agoThe trick is to freeze the stock in ice cube trays (the latex ones that make 2” cubes), and divide the spoils of your effort among a future dozen or so recipes. The marginal value of half a cup of homemade stock in a dish is typically massive.
- pellucidar 4y agoThe trick is to make stock in an Instant Pot (or other electronic pressure cooker). It’s low effort and can be done with accumulated frozen scraps.